A quick and easy chicken dinner winner.
- 1 lemon, zest grated
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 garlic clove, crushed
- 1 tbsp chopped flat-leaf (Italian) parsley (optional)
- salt and freshly ground black pepper
- 500 g (1 lb 2 oz) skinless chicken thigh fillets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the lemon zest and juice, oil, chilli, garlic, parsley, salt and pepper.
Dice the chicken into 2 cm (¾ in) chunks. Pour the lemon and chilli mixture over and toss to combine. Thread 4–5 pieces of chicken on to 10 metal skewers.
Heat a barbecue grill until hot. Cook the chicken skewers for 8–10 minutes, turning once or twice, until golden brown and cooked through.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.